How to Cut Back Herbs in Midsummer

The part of the herb plant used for culinary purposes depends on the type of herb. Those that are grown primarily for their leaves, including basil, mint and oregano, benefit from a midsummer trim. Cutting the plants back in the middle of the production period prevents the plant from flowering. Once leafy herbs flower, the foliage typically loses its flavor or the plant begins to decline. By cutting back the herbs you delay flowering and encourage a fresh flush of foliage growth for later harvesting.

Shears

Instructions

- 1
  Inspect the herb plants daily for signs of flowering as midsummer nears and after the plants reach their full size. Look for flower stem growth or the formation of buds. Cut back once the plants reach full size or when they begin showing signs of impending bloom.
- 2
  Cut back the herbs to within 2 to 4 inches of the soil with a pair of shears. Leave the lowest set of leaves attached to the plant.
- 3
  Continue watering the plants regularly after cutting them back. Most herbs require approximately 1 inch of water a week.
- 4
  Trim back the plants a second time once they reach full size, usually within four to six weeks depending on the herb variety. Alternately, harvest the outer leaves from the second growth flush and allow the plant to flower and set seed for harvest or future planting.

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